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Sweet Potato Bourbon Cheesecake

Makes a  9" cheesecake 8-12 servings


Crust Ingredients


3/4    Cup         Ginger snap cookie crumbs
1 1/2    Tbsp.    Melted butter or margarine
2    Tbsp.          Sugar

Filling Ingredients


1    15 oz. Can Glory Foods ® Sweet Potato Casserole
2    8 oz. Pkgs. Cream cheese softened to room temperature
1    Cup       Heavy cream
3    Tbsp.    Flour, all purpose
2    Tbsp.    Bourbon whiskey
1    Tbsp.    Vanilla extract
1/4    tsp.    Salt
4    ea.        Eggs, large, yolks and whites separated

Directions:

1.    Combine the crust ingredients. Press into the bottom and up 1/2" of the side of a 9" spring form pan.
2.    Bake the crust for 5 minutes @ 325°F. Remove from the oven and cool.
3.    Place the sweet potato casserole, cream cheese, cream, flour, Bourbon, Vanilla, salt and egg yolks in a large bowl. Beat until smooth.
4.    Put the egg whites in a bowl. Beat until stiff. Fold into the sweet potato mixture.
5.    Pour the batter into the prepared crust.
6.    Bake on the center rack of a 325° oven for 75-85 minutes.
7.    Remove from the oven and cool on a rack to room temperature. Refrigerate until cold before  serving.

Nutrition Notes:     10 servings

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